Sunday 21 January 2018

Pho Bo Vietnamese Beef Noodle Soup


Serves four. YOU WILL NEED

200g rice stick noodles

200g bean sprouts

1 litre water

240g beef fillet, thinly sliced For the stock 1kg beef bones

4 litres water

1 onion, quartered

2 sticks celery

30g galangal, sliced

1 tsp white peppercorns

4 star anise

2 sticks cinnamon

8 dsps soy sauce

4 dsps black soy sauce

2 dsps sugar

30g coriander root To serve 30g spring onion, sliced

10g Vietnamese parsley, chopped

10g sweet basil

4 dsps hot chilli sauce

1 lime, quartered

50g bean sprouts

6 bird's-eye chillies, finely sliced

Fish sauce


To make the stock: put all ingredients into a big saucepan. Bring to the boil and simmer gently for two to three hours, or until the stock has reduced by half. Pass it through a sieve and keep to one side.

Soak noodles in cold water for 30 minutes until soft. Drain. Bring a pot of water to the boil, cook noodles and bean sprouts for 20 seconds, drain and put in soup bowl. Bring stock to boil, add sliced beef and cook for 30 seconds. Pour it over noodles, top with spring onions, Vietnamese parsley and sweet basil.

Serve accompanied by hot chilli sauce, lime wedges, bean sprouts, bird's-eye chillies and/or fish sauce.

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